Ingredients:
Side of salmon, deboned and skin on
Honey butter:
– 150g butter
– 1/2 cup honey
– 3 cloves garlic (minced)
Dill Sauce:
– 1.5 cups sour cream
– 1/2 cup fresh dill
– 1/2 eschallot
– zest of 1/2 a lemon
– salt to taste
Topping:
– dried cranberries
– silvered almonds (toasted)
– pomegranate
– lemon slices
Method:
- Blitz all dill sauce ingredients in a food processor. Put aside in fridge
- Prepare almonds, cranberries, pomegranate and lemon slices. Put aside
- Preheat oven to 180
- Lay salmon on to bed of foil and baking paper
- When ready to cook, heat up honey butter ingredients in a pan for 5 mins, stirring to avoid burning
- Pour hot sauce directly on salmon. Place a piece of baking paper on top and wrap tightly. Put straight into the oven for 15 mins
- Remove from oven and open the foil. Switch oven to grill on the highest temp
- Grill/broil for 7-10 mins. Remove from oven and remove from tray to avoid overcooking
- Let it cool for 5 mins. Top with dill sauce and final toppings
